The Season Starts!


Week #1


This Week’s Vegetables

  • Salad mix (lettuce, arugula, mustard greens, beet greens, spinach)
  • Kale (Siberian, Red Russian),{ I always remove the tough stems and middle veins}
  • Sprouting broccoli and Raab (this is a type of broccoli that does not form a head but sends side shoots. Sometimes they taste better if you peel the stems)
  • Watercress or beet greens
  • Swiss chard (Rainbow and Argentata)
  • Shallots
  • Leeks

We have made it to the first harvest! It has been a long, wet spring. Many of our friends have pointed out that we often feel unsure about the first harvest. It just seems so wet! So I looked it up on the National weather service and this year made no records in rainfall or cold or dreariness. It is just a typical Oregon spring and we start harvesting too early.

There were a few sun breaks this week and we managed to make some soggy beds out in the field to get the broccoli planted. A few beds of flowers are now in the ground, so spring must be on its way. Our kids were great with harvest today and prepping the farm for the opening potluck. Diego mowed the whole place, Jacob set up shelving and new tables and Luna bunched vegetables and put up warning signs to keep people out of the mud.

harvest 4-10

The opening potluck was great fun even with the threat of rain. So many members showed up to eat, drink and be merry. So many people to thank for making the party scream out how great a community we are. My parents and Dee and Dan showed up early to help set up and get the pizza fixings started. Catherine and Ann finished setting up the harvest. Mary Kay and Mark arrived to set the pizza station up and get the fire hot.  Ellen and Jay (honorary members)helped with pizza making .Thanks to Jane for calling the square dance and Grif, Mark and friend (sorry my memory is going) played lively music for the square dance . There was a whole clean-up crew that swept through the house making our lives better.  The rumor has it was my mom, Catherine and Mary Kay (others thank you too). I know I have missed a great many who chipped in an extra hand, thank you to all.

And so the season begins. . . Welcome to our 12th year as a CSA. We look forward to growing your vegetables and keeping the community alive.

Recipes will be included weekly, for more please check the recipe tab on the website. I will be adding more over the season until all 500 get from my computer to the website.

Kale Salad (from Kris Schamp)

Flax oil (1/8 C)

Lemon juice (1/8 C)

Soy sauce* (less than 1/8 C)

1 bunch kale

Red onion

Shredded or shaved (with peeler) carrots

¼ C pumpkin seeds

1/8 C sunflower seeds

Sesame seeds

Sprouts (any kind)

Mushrooms (optional)


* can use Bragg’s – a low sodium substitute for soy sauce

 1) Make the dressing:  equal parts flax oil, lemon juice & soy sauce (or Bragg’s – a low sodium substitute for soy sauce.  Use less soy sauce if sensitive.)

Marinate very thinly sliced / shaved red onion in the dressing while you prepare the kale.

 2) De-stem the kale – try to get the young, tender smaller leaves.

Cut it into ribbons.  Place in very large bowl to allow for easy mixing.

Add rest of “dry” ingredients.

 3) Add the dressing and marinated onions to the kale mixture.  Using hands, gently massage the dressing into the kale; softening down the structure of the kale and aiding the absorption of the dressing by the kale.

 Let sit for a while (20-30 mins) before serving.  Can be made well beforehand and refrigerated.  Can add chopped avocado when serving.  Goes well with marinated tofu-you can use the same dressing. 



Crispy Kale (the best new way to eat Kale or Collards)

1 bunch kale or collards

salt to taste

olive oil

Parmesan cheese

This is an easy and fast way to eat your greens at every meal! Wash the green and remove  the tough rib.  Cut in a few pieces.  Place on a baking sheet on top rack of oven and turn the oven on broil.  Broil for 5 – 8 minutes until the leaves are drying out but not burnt.  There is a fine line between the two things so after 5 minutes watch the kale closely.  Once it is crispy (you may need to toss the greens a bit to get all leaves) add a drizzle of olive oil and salt to taste and broil 1 -2 minutes more.  Take out of the oven, sprinkle with cheese (as much as you and your family likes) and eat it.  It often doesn’t even make it to a serving dish, it is gobbled up off the baking sheet!

Sausage-Leek Soup
serves 6

1/2 pound smoked sausage
1/4 olive oil or butter
3 cups cleaned, chopped leeks
3 tablespoons chopped herbal celery or parsley
4 cups chicken or vegetable broth
1 cup milk or half and half
1/2 cup grated parmesan cheese
S & P to taste

Slice or cut the sausage into thin slices. Heat oil in a large saucepan on medium heat. Add the sausage, heat and stir for 3-4 minutes add the chopped leeks, heat and stir for 5 minutes. Add the celery/parsley, stir add the chicken broth bring to a boil, reduce heat, and simmer for 20-30 minutes. Remove from heat and puree with a hand blender or in a food processor. Return to the pot and place over a low flame; stir in milk and gradually stir in the grated cheese. Season to taste with S & P and serve hot.


2 tablespoons extra-virgin olive oil
1 large white onion, thinly sliced
2 garlic cloves, minced
1/4 teaspoon dried crushed red pepper
1 pound Swiss chard, thick stems and ribs removed, leaves cut crosswise into 1/2-inch-wide strips

3 1/2 cups water
1 teaspoon salt
1 cup polenta (coarse cornmeal) or yellow cornmeal

1 cup part-skim ricotta cheese
2 large eggs
2 cups coarsely grated low-fat mozzarella cheese (about 8 ounces)
Preheat oven to 350°F. Lightly oil 2-quart glass baking dish. Heat oil in heavy large deep skillet over medium heat. Add onion; sauté until tender, about 15 minutes. Stir in garlic and crushed red pepper, then chard; cover and cook until chard is tender, stirring occasionally, about 8 minutes. Uncover; stir until any excess liquid in skillet evaporates. Season with salt and pepper.

Meanwhile, bring 3 1/2 cups water and salt to boil in heavy large saucepan. Gradually stir polenta into boiling water. Reduce heat to medium-low; simmer until polenta is very thick, stirring frequently, about 10 minutes. Remove from heat.

Whisk ricotta and eggs in bowl; whisk in 1 cup hot polenta. Stir ricotta mixture into polenta in saucepan. Spread half of polenta mixture in baking dish. Spread half of chard mixture over. Sprinkle with half of mozzarella. Repeat layering with remaining polenta, chard, and cheese. Bake until puffed and brown on top, about 45 minutes. Cool 30 minutes.

Watercress Salad with Lime Vinaigrette

2 T olive oil

1 garlic clove, minced

1 teas. Grated lime zest

2 T fresh lime juice

1 teas sugar

Kosher salt and freshly ground pepper to taste

2 bunches watercress, tough stems removed

¼ cup sliced almonds, toasted

Mix oil and garlic and heat in a small pan over medium heat for 1-2 minutes until garlic softens; remove from heat stir in lime zest, line juice, sugar and salt and pepper.  To serve, toss the watercress with just enough of the dressing to coat well.  Divide among four salad plates and sprinkle with almonds.

Herb and Lemon goat cheese spread

½ goat milk Chevre

2 teas fresh thyme

2 teaspoons lemon zest

1 clove garlic minced

3 tablespoons olive oil

black pepper


Place the goat cheese in a small bowl.  Mix thyme, lemon zest and garlic in another.  Pour half of the thyme mix in with the goat cheese.  Combine well, roll into a ball and then flatten with your hands.  Place on a serving dish, add the olive oil to the remaining thyme mix, stir and drizzle over the goat cheese.  Top with black pepper and serve on toasted baguette slices. 

Watercress Soup

Preparation time: 15 minutes

Cooking time: 35 minutes

1 Onion, peeled and roughly chopped
25g butter
250g potatoes, peeled and diced
600ml chicken stock
2 x 85g bags of watercress, roughly chopped
50ml cream
a little milk if needed
salt and black pepper

In a large pan, cook the onion in the butter until soft but not browned.

Add the potatoes and stock and cook until the potatoes are soft (approx 15-20 minutes). When potatoes are almost cooked, add the watercress (try to allow not longer than 5 minutes cooking time for the watercress). Liquidize, add the cream. Use a little extra milk if the soup seems too thick. Season with salt and black pepper and serve hot.





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